Faculty Highlights

As active professionals, the full-time and adjunct Culinary Science faculty members bring practical and current experience to the classroom. The full-time faculty includes the following:

Adrienne Hall has spent nearly 20 years working in many facets of the hospitality industry including serving as a pastry chef, executive chef, and culinary consultant in various operations in New York, New Jersey, Delaware, and Pennsylvania.

Philip Handel, Ph.D., (University of Massachusetts) Associate Professor. Food science, especially lipid chemistry; food composition and functionality; evaluation and analysis of frying fats and fried foods.

Donna Maguire, M.P.S. , whose Drexel career began in 1992, has worked with the Hershey Corporation and founded her own catering company in Philadelphia .

Stanley Segall, Ph.D., (Massachusetts Institute of Technology) Professor Emeritus. Flavor evaluation in foods, human organoleptic response, taste and odor, chemistry of sugars in foods, irradiation effects in foods, food science, food safety.

Charles Ziccardi, M.S., has held a number of chef positions in the Philadelphia area, Colorado, and Italy . He has worked under some world-renowned chefs, including Jean-Marie Lacroix, at the Four Seasons Hotel in Philadelphia, and Jean-Francois Taquet of Restaurant Taquet.